Food & Beverage - Food Bioscience: Baking Enzymes

Consistent, Softer, Longer-Lasting Baked Goods

Gain precise control over the bakery process and enhance the consistency of your baked goods, even with challenging flour quality, minimizing discarded products.

In addition, our baking enzymes help maintain freshness, thus reducing food waste.

Enzymes offer label-friendly* alternatives to common baking ingredients, meeting consumer demand for simpler labels while maintaining excellent product quality and ensuring a robust baking process.

IFF Baking Enzymes

Key Benefits

Offers uniform flour performance
Improves dough stability
Improves freshness
Gives excellent crumb structure, volume and visual appeal

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Enzyme Range

POWERBAKE®

POWERBAKE® baking enzymes from IFF help you achieve outstanding product quality and process efficiency, while creating label friendly baked goods.

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ENOVERA™

Based on an innovative phospholipase, ENOVERA™ is the new range of enzyme strengtheners to match robustness and functionality of conventional ingredients.

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POWERSOFT®

POWERSOFT® Cake Enzymes use a specialized amylase to create moist cakes and delay staling.

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POWERFLEX®

POWERFLEX® Baking Enzymes use an anti-staling amylase to make tortilla production easier and keep tortillas fresh and foldable.

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POWERFRESH®

POWERFRESH® Baking Enzymes modify starch to delay staling, giving your baked goods a great freshness appeal and longer shelf life.

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MAX-LIFE™

MAX-LIFE™ ensures bread stays fresh with strong crumb, enhancing the eating quality of all baked goods like bread, buns and rolls.

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GRINDAMYL™

The GRINDAMYL™ range of baking enzymes offers a wide range of benefits, including improved dough strength, flour correction, and enhanced performance of both flour and bread.

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Meeting Label-Friendly* Consumers’ Demand

Consumers globally are seeking label-friendly* products with fewer additives and more familiar ingredients. IFF bakery enzymes meet this demand by providing innovative solutions that enhance the quality of baked goods while reducing the need for traditional additives. These enzymes improve dough stability and improve freshness, ensuring high-quality products that align with consumer preferences.

ENOVERA™

The next-generation enzyme-only strengthener for high-performing bread and buns

Many bakers struggle to balance executing label-friendly* strategies in bread and buns with the need to ensure ideal quality in their finished products. The one challenge that often gets in their way is the lack of a robust, label-friendly* dough strengthener that can consistently rise to industrial processing conditions. Until now, bakers had to make choices; today, they can access technology that meets all their needs.

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Kid holding a piece of bread with seems fresh and delicious with bites taken out of it.

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Raise the Game in Baking With IFF Bakery Solutions

In the ever-evolving baking industry, our expertise and future – focused innovation keeps you ahead today and ready for tomorrow’s trends.

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Freshly baked bread showcasing IFF's bakery solutions.

*Label-friendly may have different meanings, in bakery it is mostly common associated to the elimination or reduction of E-numbers and chemicals additives